Produced with heavyweight’s swine legs, salted and slowly cured, as the leading appellations raw hams (Parma, San Daniele, Norcia, Speck Alto Adige) and the king of Italian charcuterie, the Culatello di Zibello DOP.
Coppa, Pancetta & Co.
The tastier of Italian cured meats due to the presence of fat which concentrate the taste: just a little marbled for coppa and capocollo (produced with the neck meat), more present with Pancetta (belly) and finally very fatty and tasty for pieces as Guanciale (cheek) and Lardo, mainly used for cooking.
Cooked hams and mortadella
This type of charcuterie is obtained by cooking whole pieces as in the case of hams and porchetta (roasted suckling pork) and mashed meat and fat as in the case of mortadella
A large family of salami and dried sausages: the products from the north of Italy are typically lightly spiced, the ones from south of Italy are spicier and often elaborated with chili pepper (n’duja, ventricina).
Beef and game cured meat
Elaborated without pork meat, as in the case of dry cured beef (Bresaola) and game-based salami and hams.
Antica Corte Pallavicina
The king of Culatello di Zibello, sought after by top chefs and gourmets worldwide, its aging cellars are mind blowing !
Culatello di Zibello DOP aged 18, 24 and more months
Salami strolghino and gentile
Artisanal production based on the whole pork leg
Speck Alto Adige IGP
Total quality assurance through complete in-house production (from hog farming to slaughtering to transformation)
Traditional salami of the Piedmont tradition
The best mortadella in the market, unique texture and taste.
Mortadella Classica Slow Food
Recovery of a great traditional product at risk of extinction, flawless quality.
Capocollo di Martina Franca Slow Food
Trazzere del Gusto
Selection of the best Sicilian production of cured meat.
Salami with Green Bronte Pistachio DOP, cooked hams, Busambrina of black Cinisara beef